Swirled Sherbet Wedges

• 1 cup (about 25) crushed vanilla wafers
• 1/3 cup sweetened flaked coconut
• 1/3 cup chopped pecans
• 1/4 cup Land O Lakes Butter, melted
• 1 pint (2 cups) lemon sherbet, slightly softened
• 1 pint (2 cups) lime sherbet, slightly softened
• 1 pint (2 cups) orange sherbet, slightly softened

1. Heat oven to 350F.
2. Combine all crust ingredients in bowl.
3. Press onto bottom of ungreased 9-inch springform pan.
4. Bake 10-12 minutes or until crust is golden brown.
5. Cool 10 minutes.
6. Place scoops of each sherbet alternately over bottom crust; carefully spread sherbet until bottom crust is covered.
7. Swirl sherbets together to form a marbled pattern with table knife.
8. Cover; freeze 4-6 hours or until firm.
9. Remove pie from freezer 15 minutes before serving time.

vanilla wafers, coconut, pecans, butter, lemon sherbet, lime sherbet, orange sherbet

Taken from www.landolakes.com/recipe/4196/swirled-sherbet-wedges (may not work)